Learn how to make Portuguese custard egg tart from scratch! Try this simple and easy recipe, no machine needed and you'll learn how to make your own pastry puff. These egg tarts are honestly the best. If you haven't tried one before, you're missing out, you must give this one a try! Happy cooking everyone :)

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PORTUGUESE EGG TART RECIPE Yield: 12 tarts

INGREDIENTS
Pastry:
1 ¼ cup (175g) all-purpose flour
1/4 tsp salt
3/4 cup (170g) butter, cubed & chilled
7 tbsp cold water

Filling:
½ cup heavy cream (118 ml)
½ cup white sugar (115 g)
1 ¼ cup whole milk (300 ml)
2 egg yolks
5 tsp corn starch (11 g)
1¼ tsp vanilla extract

PREPARATION
1. Make the pastry: In a mixing bowl, combine 1 ¼ cup flour, 1/4 tsp salt. Add ¾ cup cubed butter and use your hands to combine until it becomes crumbly.
2. Pour 7 tbsp cold water in the mixture. Add more if it’s too dry.
3. Mix using your hands until it forms a rough dough.
4. On a floured surface, use a rolling pin to flatten the dough into a 6x15 inches rectangle.
5. Fold one side of the puff pastry dough over the top of the middle third of the dough and fold the remaining third of the dough on top of that. Repeat this one more time to create a smaller rectangle. Wrap with cling wrap and refrigerate for 1 hour.
6. On a floured surface, flatten the dough to 6x15 inches size. Fold one side of the puff pastry dough over the top of the middle third of the dough and fold the remaining third of the dough on top of that. Flatten the dough again to 6x15 inches rectangle & fold it again into three parts. Wrap with cling wrap and refrigerate for 30 mins.
7. Flatten the dough to 6x15 cm. Fold one side of the puff pastry dough over the top of the middle third of the dough and fold the remaining third of the dough on top of that. Flatten the dough into 10x12 inches rectangle. Roll into a log. Wrap with cling wrap and refrigerate for 30 minutes or overnight.
8. Make the custard filling: Whisk 1/2 cup heavy cream, 1/2 cup sugar, 1¼ cup whole milk, 2 egg yolks, 4 tsp corn starch, and 1¼ tsp vanilla extract in a small saucepan until the sugar dissolves.
9. Place over medium low heat and keep whisking until the mixture begins to coat the sides of the pan. When the custard is thick enough to coat a spoon, remove from the heat. (The consistency is fairly thin, don't cook it into a pudding) Continue to whisk until it is no longer hot.
10. Sift the custard then set aside to cool completely.
11. Preheat the oven to 230 degrees Celsius.
12. Assembly: Cut the pastry log to 12 equal pieces. Press each piece onto egg tart moulds or cupcake pans (lightly greased) to make a pastry shell. Spoon the cooled custard in each shell until the custard is just below the top of the pastry shell.
13. Put the pan in the oven.
14. After 20 minutes, check if the pastry is browning too fast or the custard is overflowing. If it is, turn off the heat and let the remaining heat cook the egg tarts fully for 10 more minutes.
15. When your egg tart is cooked take it out of the oven and let it cool for at least 15 minutes. Serve and enjoy!